Pizza with shawarma

Cut the meat into thin slices. Stir whole milk and spices together into a marinade. Mix the meat slices well with the marinade and let it cool, preferably overnight. Take the meat out of the marinade and sprinkle it with salt. Put the slices on meat skewers layer by layer. Optionally, add the beef/lamb fat between every third meat slice and finish with plenty of lamb fat on top so it can melt down over the meat. Prepare shawarma on a rotisserie grill at approx. 185 degrees or in the oven at 200 degrees. Continuously measure the core temperature of the meat. It should hit 65 degrees. Cut the shawarma into slices and keep the meat warm.

Blend all the ingredients, except the basil, with a hand blender, or crush the tomatoes with hands for a coarse tomato sauce. Chop the basil roughly and mix it in the sauce.

Chop dill and chives finely. Stir in cream fraiche with the herbs. Add dijon mustard, sugar and salt.

Cut the cherry tomatoes in half. Peel the onions and cut them into thin slices. Tear the salad into small pieces for serving.

Stretch and shape the pizza dough with thick edges. Spread the tomato sauce on the pizza base and sprinkle with grated cheese. Bake the pizza for approx. 5 minutes at 300 degrees in a pizza oven. Add the warm shawarma meat on the ready-made pizza, and garnish with the salad, tomato, and onions. Top up with dressing.